Thursday, September 25, 2014

Recipe of the Week: Pickled Jalapeno Peppers

Brian grew an amazing crop of jalapeno peppers this year.  To date, we've probably picked at least 3 dozen.  They were a bit mild and not as hot as we had hoped for, so next year we are going to try the spicier variety.

What does one do with three dozen jalapeno peppers?


Pickled Jalapeno Peppers



15 jalapenos, stems trimmed and discarded and thinly sliced
1/2 tablespoon minced garlic
1 cup distilled white vinegar
1 cup water
4 tablespoons sugar
2 tablespoon Kosher salt
1 teaspoon dried oregano


In a medium saucepan combine the garlic, water, vinegar, sugar, salt and oregano.

Heat to a boil, stirring to dissolve the sugar and salt.  Once at a boil, add the sliced jalapenos pressing them so that they are all submerged in the liquid.  Remove the pot from the heat and let them sit for 10-15 minutes.

Using a ladle, transfer the jalapenos into a clear jar.  Pour the pickling juices over the top until you've reached the top of the jar.  Let cool at room temperature before securing a lid and storing in the refrigerator (once opened, they can be stored for 10-14 days).

Excellent on nachos, in Bloody Mary's, on a pizza or a grilled hot dog!

Recipe courtesy of Google
Images taken with my Samsung phone